Natural food and beverage flavour enhancers - Natural Food Additives, Ingredients and Flavourings - page 81

Cheddar cheese 9 77-510 0.8-1.8 0.2-0.4 NA

Swiss cheese 9 35-614 ND to 2.4 0.3-0.7 NA

Cabrales (blue mould ripened
cheese)

2 760

Yeast extract Extract produced from 10 above 200 above 150 above 150 NA

Candida sp .

Extract produced from brewers'
yeast ( Saccharomyces sp .)

11 2590 93 274 NA

Yeast extract (range from three
commercial pastes)

12 ND 88-496 98-138 80-150

Hydrolysed
vegetable
protein

Soybean-based enzyme-hydrolysed
vegetable protein

13 1230 NA NA NA

Meat and
poultry

Beef 2 10 and 33 (6 at 4 days,

10 at 12 days post
slaughter)

70 (90 at 4 days, 79
at 12 days post
slaughter)

4 8 (2 at 4 days, 0.4

at 12 days post
slaughter)

Pork 2 9 and 23 (4 at 1 day, 9

at 6 days post slaughter)

200 (260 at 1 day,
226 at 6 days post
slaughter)

2 9 (0.7 at 1 day, 0.4

at 6 days post
slaughter)

Chicken 2 22 and 44 (13 at 0 days,

22 at 2 days post
slaughter)

201 (284 at 0 days,
231 at 2 days post
slaughter)

5 13 (1 at 0 days, 0

at 2 days post
slaughter)

Cured ham (Iberian) 2 6 at 2 days, 46 at 45

days post salting, 337
and 12 months ripened

NA NA NA

Cured ham (China) 4 362 NA NA NA

Seafood Tuna 2 NA 286 ND 6

Oceanic bonito 14 NA 285 NA NA

(Continued)